Winery DrimiaSahar
Red wine
This wine generally goes well with
The Sahar of the Winery Drimia is in the top 5 of wines of Hebron.
Details and technical informations about Winery Drimia's Sahar.
Discover the grape variety: Grüner Veltliner
Dry, vivid and structured whites with a pale golden robe, slender mouthfeel and preserved acidity, with signature aromas of white pepper, citrus (lemon, grapefruit), green apple, fresh vegetables (radish, rhubarb, watercress), herbs and loess mineral notes. Good ageing potential. Absolute star of Wachau DAC, Kamptal DAC, Kremstal DAC and Weinviertel DAC in Austria. The emblematic Austrian variety, the most planted in the country and a national identity signature.
Last vintages of this wine
The best vintages of Sahar from Winery Drimia are 2016, 0
Informations about the Winery Drimia
The Winery Drimia is one of of the world's greatest estates. It offers 7 wines for sale in the of Hebron to come and discover on site or to buy online.
The wine region of Hebron
Syrian coastal wine region (Latakia, Jableh, vineyards on the Alawite coastal mountains at 600-1200 m, millennia of Phoenician heritage): Cabernet Sauvignon and Syrah as the signature fleshy, sun-drenched reds — intense black cherry, blackberry, stewed plum, spice and a refined Mediterranean balsamic note, rounded tannins. Muscat Blanc and Sauvignon Blanc as fresh aromatic whites with citrus. Châteaux Bargylus and Marsyas as stars. An overlooked Syrian terroir.
The wine region of Judean Hills
Qualitative heart of Israeli wine around Jerusalem, the country's first official AO (2020). Dense, structured reds with signature notes of ripe blackcurrant, blackberry, mint, eucalyptus, Mediterranean herbs and spice, firm tannins and freshness tightened by altitude. Cabernet Sauvignon and Merlot in Bordeaux blends. Also peppery Syrah, dense Petit Verdot.
The word of the wine: Vinification of sweet wines
Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).
